Spacer Poached Salmon Steaks with Vegetables Orientale
  | Asymmetry | Cooking | Poached Salmon Steaks with Vegetables Orientale |



1 c dry white wine
2 tsp grated fresh ginger
1/2 tsp salt
1 c water
1 pound salmon steaks, cut into four pieces
1 medium carrot, peeled and thinly sliced
2 ounces trimmed snow peas
1 1/2 tsp sesame oil
1 tsp soy sauce
5 scallions, trimmed, halved lengthwise, and cut into 1-inch lengths


  1. In a large non-reactive skillet, combine wine, ginger, salt, water. Bring to a boil over high heat.
  2. Place fish in poaching liquid, adding additional water if necessary to cover.
  3. Return to a boil, reduce heat to medium-low, cover, and cook until fish is opaque, 6-8 minutes.
  4. Remove fish from the broth with a slotted spoon or spatula and peel off skin.
  5. Add carrot and boil uncovered 2 minutes.
  6. Add snow peas and boil until carrots are crisp-tender and snow peas are bright green, about 1 minute longer.
  7. Stir in sesame oil, soy sauce, and scallions.
  8. To serve, spoon vegetables and some poaching liquid over fish.

Serves 4

Beverly Cox. 365 Great 20-Minute Recipes. (HarperCollins. New York: 1995), 126.

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